INDEX

1. INTRODUCTION.......................................................................................... 1

2. JUSTIFICATION…………………….………………………….…………...…… 3

3. OBJETIVES………..……………………….......……………………..…......….. 5

4. THEORETICAL FRAMEWORK…………………….…………….……………. 7

4.1 MANUFACTURING……...……………………………….…...……….. 7

4.2 PROCESS ……………………………………………..………...……. 8

4.3 DIAGRAMS………………………………………………....…………. 10

4.3.1 PROCESS DIAGRAMS…………………..………………… 10

4.3.2 OPERATION DIAGRAM…………………..…………….…. 11

4.3.3 PROCESS FLOW DIAGRAM…………….……………….. 11

5. BREWING BEER………………………………………………..…………..…. 14

5.1 PROCESS FOR BREWING…………………………...…………….. 14

5.2 HISTORY OF BEER…………………………………........…………. 14

5.3 PRODUCTION PROCESS…………………………...……………… 16

6. ANNEXES……………………………………………………………………….. 23

7. CONCLUSIONS………………………………………........………………….... 25

8. BIBLIOGRAPHIC……………………………….........………………………… 27

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INTRODUCTION

The process diagrams are graphical representations gather all the

necessary facts related to the operation or process clearly, so that they can

examine and to implement the most practical, economical and effective method.

Each process diagrams has a specific function or utility, which is why an

industrial engineer must use these instruments for the purpose of employing only

one that allows you to solve a given problem. Are classified as process diagram,

flow chart and flow chart.

Both flowcharts, process and route; are important in the process of

improvement, its correct use help formulate the problem, solve it, and implement

the solution. These diagrams are auxiliary-descriptive and informational valuable

for understanding a process and related activities.

These diagrams have specific symbology to classify each of the actions

that are performed in a given process to detect and eliminate possible

inefficiencies.

It is for this reason that in order to identify and familiarize with the general

diagrams a case of brewing, where you can know in detail the entire process

from handling raw materials to marketing was performed, which will allow us to

thoroughly study each of the steps and identify which of them can be optimized

to reduce production costs.

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JUSTIFICATION

If returned in time our ancestors performed retained products and

fermented products obtained subsequently so that the final product is not ruined.

Hence, our culture makes these drinks for ceremonial celebrations such

as folk, this type of drink is known as boj, who happens to be the Fermentation of

sugarcane passing through various processes starting from extraction in the

fields of cultivation to move to machines that are produced by the very people

who are responsible for turning in strong drink.

In commemorating his hundred and twenty five years of foundation, took

this opportunity to take a break, look back and assess the progress made; then

meditate on par future. A business development was growth and gradual

transformation of its facilities. That is why the sequence of spaces through which

the company went up to the El Zapote, epicenter of the flourishing industrial

architecture like few in the region is documented.

Just as the constant transformations of the urban environment. Similarly,

the development of equipment for manufacturing, bottling and transporting beer

other products becomes apparent. It is notorious the will to believe, to bet on

modernity and its constant renewal. There has always been the continuing

search for more efficient technology and constant training of their workers, with

faith in a better future for all.

The use of process diagrams contribute to the better utilization of

materials used for the production of beer, however in order to increase

production, generate greater profits by reducing the use of materials for its

manufacture, staring meet all the standards of quality.

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OBJETIVES

After studying this example of diagram process, the student will be able to:

Review process diagram symbols.

Describe the use of process diagrams and the information they contain.

Draw a process flow diagram.

Draw a process and instrument drawing.

Describe the various process equipment relationships.

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4. THEORETICAL FRAMEWORK

4.1 MANUFACTURING

A manufacturing is an industrial product, i.e. is the transformation of raw

materials into a fully finished product is now ready to be intended for sale.

Also known as secondary industry, manufacturing encompasses a huge

variety, craftsmanship, high technology, among others, although generally

applies the term to refer to industrial production that transforms raw materials into

finished goods.

Manufactures today already include all intermediate processes required

for its production; this is possible because the industrial sector is highly

associated with engineering and industrial design.

Meanwhile, the production of a manufacturing can be performed manually

or by way of the use of machines. When you need to obtain a higher production

volume which will be implemented is the division of labor, in this embodiment,

each worker will look special and only a small part of the task. Thus you gain in

expertise, speed and economization of resources.

The origin of modern manufacturing is located in the late eighteenth

century, more precisely in 1780 with the milestone that marked the British

Industrial Revolution that would extend at first throughout Europe, then to North

America and finally to the world before this time what was commanded and

dominated artisanal production.

Today manufacture a huge portion of the world economy takes.

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4.2 PROCESS

A process is an organized group activities interrelated and together create

a result of value to the customer.

Different types of business processes that exist are processes Individual,

vertical and horizontal, which is then, presents its definition.

An individual process is being performed by one person within a

department.

However, often called functional or vertical viewing the traditional

approach of a company in which the set of similar activities, also called functions

are organized hierarchically in order to form departments (organization).

The name of the functional or vertical view comes from the typical

structure of an organization chart with a "vertical" hierarchical arrangement from

the CEO to the heads of each functional area.

As for the horizontal organization, this is done as process management

providers that starting with the product end with the customer. Throughout this

process are essential costs related to logistics, quality and internal productivity.

To the extent that the costs of transportation, inspection, quality, internal

movements, energy, among others, the bases are forged to produce goods and

services at lower cost and with higher quality are reduced. This vision of the

processes shaping and giving life to the horizontal organization correlates

perfectly with the new systemic vision of the company. Different processes are

interrelated, so that simplifying products and services are allowed to give rise to

processes and activities that turn out to be simpler.

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For whatever the process, whether individual, vertical or horizontal, the

key elements are:

Materials (raw materials) or intangible.

The media "resources" and certain requirements "customer requirements".

A series of activities that transform or add value to the inputs.

Generating a process outputs, which are input to the next process or the

product or service delivered.

An evaluation system: where the performance of the process and

customer satisfaction through "indicators" is measured.

Limits: Customer need (start) and unmet need (order).

By activity will understand the set of tasks necessary to obtain a result.

Below is a classification of activities is presented by value and cost:

1. Core activities: critical or real value are those which generate returns the

value that the customer expects. Among these activities are: internal

logistics, production operations, outbound logistics (distribution),

marketing (sales) and post sales service.

2. Support activities: support or add value to the company: provide support

for primary activities, and ensure the functioning of the company; but do

not give value to the customer. Here we find: procurement, research and

development, human resource management and enterprise infrastructure.

3. Non-value added activities: no added value and satisfy the customer,

these activities should be eliminated because they represent a waste of

time between these processes and activities are: transportation,

inspection, delay, storage and rework.

In process design models are used to study the behavior of a process

which can be modeled symbolically, analytically or by simulation. Models or

graphical symbolic diagrams tools include process, the graphs of the activities of

the process (process activity chart) and flow charts (flowchart). These models are

fast, easy to develop and easily understood by others.

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4.3 DIAGRAMS

It is a general flowchart summarizes the current process, process redesign

and improvement from proposed changes. This graph characterizes the process

to describe the number of activities and its category, the amount of time required

for each activity and the corresponding percentage of the total process.

4.3.1 PROCESS DIAGRAMS

Are very important in the manufacturing industrial because they give us a

clear perspective of the process with every step, including materials, time,

distance, and others. This helps the engineers to interpret and analyze the

manufacturing process and make decisions that will improve the process without

being there to watch how everything works.

They are very important because they help to designate any graphical

representation of a process or part of this. At present flowcharts are considered

in most companies as one of the main tools in the realization of any method or

system.

Your goal is to graph the different stages of the process and their

interactions, to facilitate understanding of their operation. It is useful to analyze

the current process, suggest improvements, meet customers and suppliers for

each phase, represent controls, etc.

Each step of the process is represented by a different symbol containing a

brief description of the process step. Graphic symbols of the process flow are

interconnected with arrows indicating the flow direction of the process.

The flow diagram provides a visual description of the activities involved in

a process showing the sequential relationship amongst each other, facilitating

rapid understanding of each activity and its relationship to the other, the flow of

information and materials in the process branches the existence of repetitive

loops, the number of process steps, interdepartmental operations ... It also

provides indicator selection process.

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4.3.2 OPERATION DIAGRAM

This diagram is a graphic representation of the operations and inspections

in a production process. In this diagram we’ll include the following symbols:

4.3.3 PROCESS FLOW DIAGRAM

Process flow diagrams (PFDs) are used in chemical and process

engineering. These diagrams show the flow of chemicals and the equipment

involved in the process. Generally, a Process Flow Diagram shows only the

major equipment and doesn't show details. PFDs are used for visitor information

and new employee training.

By the flowcharts can quickly understand the whole process, thus

facilitating their analysis to modify and improve it. A flow diagram is a graphical

representation of the steps followed to perform a process; based on an input, and

after performing a series of actions, reach an exit. Each step builds on the

previous and underpins the next.

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Operation: is when the process has materials transformation, or involves any action or activity for

Combined: this is an operation-inspection step and is used when in the process you have to check the products during an operation.

Inspection: is when we check how the process is going and also the quality of the product during the manufacturing process.

A Process Flow

Diagram shows the

relationships between the

major components in the

system. PFD also tabulate

process design values for

the components in different

operating modes, typical

minimum, normal and

maximum. A PFD does not

show minor components,

piping systems, piping ratings and designations.

Examples of process diagrams:

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5. BREWING BEER

5.1 PROCESS FOR BREWING

The process of brewing is so complex that it is surprising that it should

happen to someone. But it did, and was long ago.

5.2 HISTORY OF BEER

Beer is one of the oldest products of civilization. Historians believe that

already existed in Mesopotamia and Sumerian in 10,000 BC In 1981 a stone

tablet that describes a type of beer brewed in Babylon in 6000 BC was found In

ancient times, the Chinese also elaborated beer, just as the pre-Columbian

civilizations in the Americas, who used corn instead of barley. Similarly, in

ancient Britain beer was produced based on malted wheat before the Romans

introduced barley.

The main raw material for brewing is barley; it is known that the existence

of this cereal goes back as ancient times as 3000 BC As the barley is better than

grapes grown in cold climates, the Nordic countries like Germany or England

favored the production of beer against wine, and these regions became

renowned producers of beer. Indeed, beer production was taken very seriously,

both there and in the New World, where this drink was one of the main

components of the diet of the first settlers.

Until 1400, the main ingredients of beer were malted barley, water and

yeast. Rosemary and thyme were added to prevent the beer is damaged and to

add flavor. This beer was turbid and contained many proteins and carbohydrates,

which made her a highly nutritious drink, consuming both peasants and nobility.

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It is believed that in the fifteenth century a new version of ale was

discovered. The merchants of Flanders and Holland introduced hops in its

preparation, which gave a bitter taste. The variety containing hops "beer" was

called and he lacked this ingredient, "ale". The new variety with hops became so

popular that since the eighteenth century all beers were made with this

component.

In the middle Ages, European monks safeguarded literary and scientific

knowledge as well as the art of brewing. They refined the process almost to

perfection and institutionalized the use of hops for flavor and preservative

properties. However, it was not until Louis Pasteur for the final step was given.

Until then, beer producers relied on natural yeast carrying the air for fermentation

occurred. By demonstrating that yeast is a living microorganism, Pasteur made

possible the precise control of the conversion of sugar into alcohol.

Today, many highly sophisticated techniques depending on the type of

beer that is developed are applied, but two types of yeast are essentially used:

the Saccharomyces cerevisiae and its close relative, the S. carlsbergensis. The

first is described as a leaven of "top-fermenting" as it floats on the surface of the

wort. It is used to produce darker beers such as English "Bitter", whereas

continental lagers are made S.carlsbergensis, which is bottom-fermenting yeast.

Currently there is a huge variety of beers in Europe, especially in Belgium,

Holland and Germany. Interestingly, the Lambic beer is fermented with natural

yeasts and added cherries or raspberries to improve taste, and that the "white

beer" is made from wheat and flavored with coriander and orange peel.

The history of beer is fascinating. Longtime different varieties have served

both as a nutritious drink for monks during fasting to quench the thirst of gold

diggers in California.

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5.3 PRODUCTION PROCESS

The overall process of brewing is described, explaining the fundamental

difference between ale and lager beers, depending on the type of fermentation to

occur. Each producer may make changes in this process, to get a beer with

special and differential characteristics.

1. Malted: To extract sugars from barley and other cereals, which are

then converted into alcohol, you wort first undergo a process called

malting.

Barley grains are introduced into a tank with cold water and

leave to soak that continuously oxygenated with air saturated with

water to maintain humidity for two or three days. Here are some

cases where germination are carried by the effect of moisture and

heat, barley grains they start coming a sort of small roots. This

process, known as germination lasts about a week, yielding so-

called green malt. Because of this natural phenomenon, barley

starch becomes soluble in preparation for conversion into sugar.

To stop the germination green malt takes a roasting where is

passed hot dry air and obtain malt, which will be of one type or

another depending on the temperature at which it dries. If dried at

low temperature, pale malt used in the development of more pale

lagers is obtained. The higher the temperature, the darker the

obtained malt beer and thus is made from it. The obtained malt

character not only influences the color of the beer, but also in taste

and aroma.

Malting is a process that today is done in different from

brewing industries, reaching malt beer facilities in bags or in bulk for

use. There are some producers who still have their own malting, but

they are the exception, since if needed a special type, it will get in

the malting according to the specifications of each producer of beer.

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2. Mixture: Once the malt, and by the brewing facilities, it is crushed

and mixed with hot water to extract their natural sugars by

enzymatic biochemical processes.

The duration and temperature of this process depend on

each producer and style of beer will do. Can be a single infusion at

a single temperature (as for tea) or a decoction, in which the

mixture is transferred from one tank to another at different

temperatures. The infusion usually lasts one to two hours and is the

method traditionally used in the preparation of ale beers. The

decoction is a slower process can last up to six hours and is used in

the preparation of lager beers. In any case, the result is a kind of

sugar water called wort, and before moving to the next phase will

be filtered to remove the remains of grain (husk) which did not

dissolve in water.

At this stage the force of the future beer is decided, based on

wort extract; This will depend on the amount of malt used, it will

more or less sugar to be transformed into alcohol during

fermentation. The amount of alcohol will be decisive to give more or

less body to the beer.

3. Boiling: Once clean, the wort is brought into a boiler, where it is

boiled with hops, which gives you the bitterness and typical beer

aroma. Depending on the amount and the variety of hops used, the

beer will have a more or less bitterness and aroma. Usually not all

hops at first check, but different varieties of hops are added at

different times of the boil. This typically takes between an hour and

a half.

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4. Word clarification and cooling: It is then necessary to separate the

particles were coagulated during boiling. This process, called

clarification is usually done through wort centripetal movement

inside the tanks, like a whirlpool or vortex that draws the solid

particles towards the center and towards the bottom.

After boiling the wort, this is hot, so before moving on to the

fermentation must be cool and prepare to have the right

temperature for the yeast to work well.

5. Fermentation: Leads to the wort fermentation tank and yeast are

added to start the fermentation process, which involves the

conversion of sugars of the wort into alcohol and carbon dioxide.

Depending on the type of fermentation that occurs beers

belonging to one of the two great families of existing beers will be

delivered: ale and lager

a. HIGH FERMENTATION: For the yeast to work well requires

a suitable temperature. The process usually begins at room

temperature (18 ° C) and reaches 24 ° C due to self-heat of

fermentation.

Yeasts are added to the wort operate at high

temperature (between 18 and 24 ° C) on the surface of the

mixture. At 24 hours of beginning the process, a foam layer

is formed on the surface. The head of this foam is removed

to breathe liquid while yeasts are transforming sugar into

alcohol. When finished act, yeast falls to the bottom of the

tank. It is a quick process that usually lasts between 5 and 7

days. This is called primary fermentation.

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Then most of the top-fermented beers have some kind of

further aging. It can be matured hot (13-16 ° C) for a few days, cold

storage or a second fermentation in the bottle or cask.

The beer is clarified or filtered to the yeast settle to the

bottom and relayed the into barrels, maturation tanks or bottles for a

second fermentation occurs. Sometimes sugar and yeast to

stimulate this second fermentation and carbonation is added. You

may also be

added hops to

give it more

flavors. This

second

fermentation in

the bottle,

which is still

yeast, makes

some beers

continue to

develop his

character in

the bottle and

can "grow old"

depending on

its density and

containing

yeast.

A beer made by top

fermentation is known as

ale.

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b. LOW FERMENTATION: The low temperature fermentation

is a relatively recent phenomenon. For many centuries, in

warm climates, the producers tried to avoid spoiling the beer

in summer keeping it in ice caves. There they observed that

yeast sank to the bottom of the tanks, but continued

transforming sugars into alcohol by the end of fermentation.

With the help of temperature control, artificial cooling and

scientific selection of yeasts in the nineteenth century, a

producer of Munich, was able to implement a new method of

brewing, where luck or weather conditions did not affect the

process production.

This first fermentation yeasts act at lower temperature

than ale, about 5/9 ° C, also does in the bottom of the

fermentation tank. Also act in a slower manner, transforming

the sugar alcohol and slower until end. This makes it more

dry beer (are barely sugar), without the fruitiness of ale.

This first fermentation can last up to two weeks and is

more difficult to control than the ale process. At bottom

fermented beers brewed by are known as lagers. Most

German beers are of this type.

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Then the wort takes a conditioning tanks where it is

stored (lager means to store or save in German) at a

temperature near freezing. Here a second fermentation in

which the yeast converts the sugar alcohol is produced. This

can facilitate adding grape must in fermentation, which is still

sugar.

During this period the

beer will develop a special

character depending on the

time that is left to mature. A

good beer will have a minimum

maturity period of three or four

weeks, reaching two or three

months.

1.

2.

6. Finished: Once the ripening process finished, and before

packaging, beer can partially or completely filtered to remove solid

waste may have, then bottled or placed in a barrel.

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The beers that have had a second fermentation in the bottle

may contain at the bottom of the same yeast deposit or sediment.

Not too muddy the beer, we must be careful when serving. This

sediment is only not harmful but it is a sign of a good beer that has

a later maturity.

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ANNEXES

Brewing Beer:

(scheme used in the presentation of the topic).

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CONCLUSIONS

The flowchart is a diagram for graphically representing an algorithm flow chart

is based on the use of different symbols to represent specific operations.

It is called flowchart because the symbols used are connected by arrows to

indicate the sequence of operation.

Flowcharts have a higher abstraction level, used before writing use case or

for documentation. Typically, Use Cases are related to the interactions

between people and systems. A process flowchart will usually be a graphical

representation of how a business object like an order will flow through various

business rules and system states.

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BIBLIOGRAPHIC

http://www.definicionabc.com/general/manufactura.php

https://luismiguelmanene.wordpress.com/2011/07/28/los-diagramas-de-flujo-

su-definicion-objetivo-ventajas-elaboracion-fases-reglas-y-ejemplos-de-

aplicaciones/

http://www.rff.com/process-flow-diagrams.htm

http://www.engineeringtoolbox.com/pfd-process-flow-diagram-d_465.html

http://pisis.fime.uanl.mx/ftp/pubs/thesis/msc/2007-herizet_guzman/herizet-

tesis-2007-006%20Marco%20teorico.pdf

http://www.eufic.org/jarticle/es/artid/cerveza/

http://www.cervezasdelmundo.com/pages/index/proceso-de-elaboracion

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